Pickling Basics Most pickles are made with a brine of either salt or vinegar, and usually both. You do not have to spend a lot to buy fancy versions of either ingredient. Some vinegars are sweeter than others and it will affect the taste of your pickle. Some salts are coarser or have additives which will also affect the taste. Experiment with ones you like. Don’t be afraid to spice up your pickles with spices or herbs that you like. Select herbs or spices to compliment the vegetable you’re pickling and the vinegar or salt you’re using. Jars should be sterilized. Boil the jars, rings, and lids before filling with pickle ingredients. Cold sealing is done by adding hot ingredients to a hot jar, putting on the lid, and letting it cool. Hot sealing is done by adding hot ingredients to a hot jar, putting on the lid, and then boiling the filled jar for another 5‐15 minutes depending on the recipe. This will have the effect of also further cooking your ingredients. I use standard “pop sealing” jars. Once you have the lids and rings on, listen for the “pop” to know it’s sealed. When you’re working with glass jars, be aware of temperature changes. Cold ingredients in a hot jar or a cold jar in boiling water may break the glass. Basic Salt Pickle Adapted from my grandmother’s recipe. Ingredients Whatever you want to pickle. Salt Water This is the easiest pickle that you’ll ever make. Place your ingredients into a stone crock or glass jar. Add salt. Cover with water. When you’re putting this together, the key is to layer the ingredients. Add one layer of vegetables, then one layer of salt, then cover with water. My grandmother says “One handful of salt per layer in a crock”. The crock she used was a 5 gallon crock. If you’re making less than 5 gallons of pickles, I’d suggest about 2‐3 tablespoons per layer in a quart jar. Don’t worry about whether or not you fill the jar. You should leave some room at the top Place a plate or something on top to keep the vegetables submerged. I use a plastic bag filled with water. It will fill the container and keep everything submerged. Cover with a cheese cloth and sit it somewhere out of the way. Leave the pickle until it’s done. This is the hardest part. Each pickle takes a different amount of time. My grandmother recommended tasting periodically to figure it out. I made pickled cabbage (sauerkraut) and corn (on the cob) in a 3 gallon crock and let it sit for three months in the garage before it was done. My grandmother stored hers in the barn with a rock inside a pillowcase for weight. I have also made pickled limes using this recipe. They take a lot longer to soften, but they taste good. Dill Pickled Okra (makes about 6 pints) (Can also be used for carrots, garlic, green tomatoes, and peppers) Adapted from www.southernliving.com Ingredients 2 ½ lbs. dragonfly farms fresh okra 4 cups vinegar 4 cups water ½ cup salt ¼ cup sugar Chili peppers – at least 1 per jar Garlic cloves – at least 1 per jar Dried dill – to taste Cut the stems from the okra, but leave a little of the cap. Soak okra in cold water with a teaspoon of lemon juice for 15‐20 minutes. The lemon juice removes some of the sliminess of the okra. While the okra is soaking, sterilize jars and lids in boiling water. Combine water, vinegar, sugar, and salt in a saucepan and bring to a boil. Pack okra into jars while the jars are still hot. I use rubberized garden gloves to hold the hot glass. Add at least one garlic clove and one hot pepper. I prefer jalapeno peppers because they pickle very nicely taste terrific. I usually add two or three garlic cloves because I like the taste. One medium jalapeno pepper will give a pint jar of okra a nice heat, but will not be too spicy. Pack okra as tight as possible into the jars. Start by putting some upside down and then poking some more down in between. You’ll hear them strain a little as you push them in. Keep packing them tightly because the okra will shrink during processing. Add a pinch of dried dill to the top of the okra. About ¼ teaspoon will add a nice flavor to a pint jar. Add more or less depending on how much dill you like. Pour hot liquid over okra, leaving ½ inch of space at the top. Quickly add lids and place into a boiling water bath for 10 minutes. Note that red okra will lose its color during the processing, but it still tastes great! Makes about 6 pints. This same pickle brine is great with carrots, sweet and hot peppers, and elephant garlic. If you plan to pickle all summer, any leftover brine can be kept on a shelf and used as a starter‐brine for your next batch. Sweetly Pickled Cayenne Peppers (makes 2‐3 pints) Adapted from www.canningpantry.com 1lb Cayenne Peppers 2 tbs. salt 1 tbs. sugar ¼ tsp. allspice ¼ tsp. celery seeds ½ tsp. mustard seeds 3 cloves garlic 1.5 pints apple cider vinegar or white wine vinegar 8 peppercorns Boil the jars so that they are sterilized and hot. Boil apple cider vinegar, sugar, salt, and peppercorns. I prefer to use apple cider vinegar, but white wine vinegar also makes nice brine. Apple cider vinegar will make a sweeter pickle, but if you’re a big fan of white wine then try that one. Combine allspice, celery seeds, and mustard seeds. Divide mixture between jars. Add one clove of garlic to the jar. I like my pickles a little more spicy so I make a little more mixture and add two cloves of garlic. The garlic is also delicious after pickling. I add a little more allspice because I like the flavor. You might also crush a bit of the mixture with a mortar and pestle and add some of the mix to the pickle along with the whole allspice berries. Pack the peppers into hot jars. Pack them as tightly as possible because they will shrink a little during processing. I have made with both whole peppers and peppers cut into pieces. They are both good, but the whole peppers look really nice standing up in the jar. If you cut them, leave the seeds in! Add hot brine to the jars, leaving about ½ inch of air, then put on the lids. They will seal if the brine is hot, which is enough. You can also put them in a boiling water bath which will cook the peppers a little. This recipe really cuts down the heat from the peppers. Cayenne peppers which usually have quite a bite can be layered onto a sandwich or eaten straight from the jar with crackers or cheese. This brine will work with any hot pepper. If you’re pickling jalapenos, I suggest the brine that I use for okra, but they are good in this sweeter brine also. Pickled Watermelon Rind (makes 3‐4 pints) Adapted from www.thebittenword.com 5 Quart watermelon rind (1 medium sized watermelon) 3 Quart water –for day 1 3/4 cup kosher salt 3 cups vinegar – apple cider vinegar or white wine vinegar 3 cups water – for day 2 4.5 cup sugar 1 sliced lemon 3‐4 cinnamon sticks 12‐15 cloves 9‐12 allspice berries Makes 3‐4 packed pints of pickled rind with some syrup left over. It’s a two day process, so make sure you have the refrigerator room. Day 1 Mix water and salt to make brine. Remove green portion of rind and the red fruit part of the watermelon. I left a little of the pinkish part connected to the rind which adds a little sweetness. Cut rind into chunks. Place rind into plastic bowl and cover with saltwater brine. Cover with something to weigh the rind down (upside down plate) and leave in refrigerator overnight. Day 2 Drain and rinse rind. Place rind in cooking pot and cover with water. Boil until soft. The rind starts to get soft during this stage, but you do not want it to get translucent, you’ll boil it again in the next step. Drain water. While rind is boiling, make the syrup. Add vinegar, water, sliced lemon (with the peel), and sugar. Boil until sugar is dissolved. Apple cider vinegar makes the syrup a little sweeter than other vinegar. Once sugar is dissolved, add the soft rind into the syrup and stir. Cook until the rind is translucent. Boil the jars. I made this in pint jars, which allows opening just enough to share. This recipe allows for about 3 pints of rind and syrup with some syrup left over. If you pack them a little less tightly, you might need an extra jar. Pack rind into jars. For each pint jar, add 1 cinnamon stick, 4‐5 cloves, and 3‐4 allspice berries. I like my pickles spicy so I went for the maximum. Change as needed. For quart jars, double the amount. Cover rind with syrup leaving ½ inch of air. I strained out the sliced lemon, but you could leave it in. I have also made this with limes instead of lemons. It changes the taste a little, but they are still great. Seal jars and place in boiling water bath for 10 minutes. Makes 3‐4 pints depending on how tightly the jars are packed. These are sweet and get sweeter the longer they are in the jar. Pickled Sour Grapes with Rosemary Adapted from www.splendidtable.org I looked this up for something to do with the small sour grapes from our dragonfly farms crate. They turned out great! 6 cups sour grapes 2 cups white wine vinegar 1 cup water 2 tbs. salt 2 tsp. sugar 3 cloves garlic 1‐2 tbs. dried rosemary ¼ tsp red chili flakes Heat vinegar and water over medium high heat When simmering add sugar, salt, rosemary, garlic, and chili flakes Wash and pat dry grapes and pack into jars with a pinch of dried rosemary Pour mixture over grapes. Cover loosely until cooled, then seal and refrigerate. These will keep for 2‐3 weeks in refrigerator. These are really great with sharp cheddar cheese and white wine. Pickled Sour Grapes with Honey Adapted from uktv.co.uk as part of a recipe for grilled herring with grape pickle These are sweeter than the other recipe and get even better the longer they sit. These were great with the small sour Chardonnay grapes from Dragonfly Farms. 2 cups grapes 1‐2 sprigs tarragon per pint jar 1 cup white wine vinegar 1/3 cup honey ½ tsp. salt Put grapes in sterilized jars, and add tarragon directly to jar. Bring vinegar and honey to a boil and let boil for 2 minutes then add salt. Add hot mixture to jars and seal immediately. Store for up to 1 month before opening. Also, here is a good link that I’ve found. It lets you convert from grams to cups or ounces depending on the ingredient (100 grams of flour is different than 100 grams of sour grapes). http://www.onlineconversion.com/weight_volume_cooking.htm Pickled Beets and/or Turnips Adapted from www.cooks.com 3 1/2 pounds fresh beets (without tops, about 24 small) 2 cups White or Apple Cider Vinegar 1 cup sugar 2 tablespoons salt 6 whole cloves 1‐2 cinnamon sticks 2 to 3 medium onions, sliced Thoroughly wash beets and turnips and trim bottom root and top. Simmer beets in boiling water until tender, drain, reserving 1 cup beet liquid. Peel and slice beets. In a saucepan, combine reserved beet liquid, vinegar, sugar, salt and spices, heat to boiling. Add beets and onions, simmer 5 minutes. Continue simmering while packing beets and onions into jars. Ladle hot vinegar solution into jars, filling to within 1/2 inch of top. Be sure that liquid covers vegetables. This recipe can be made with only beets, but adding the turnips makes the pickle spicier. Heat seal for 15 minutes in boiling water. Makes 3 to 4 pints. Pickled Limes in Oil Adapted from www.splendidmarket.com Ingredients 5 limes 3 cups coarse salt 2‐3 cups olive oil Preparation Wash and dry the limes well. Cut the limes lengthwise, in eighths. Place lime slices in a Pyrex container. Pour salt over limes and mix them with the salt. Make sure that the pulp portion is completely coated. Cover the container and put them in the freezer for at least two days. Remove from the freezer and thaw thoroughly. Put the limes into a colander and rinse off the salt with cold water. Pack the limes into the sterilized jar and cover them with olive oil. Do not cold or hot seal. The oil “seals” the limes so it is important that they are completely covered with the oil. Close and put away in a dark place for at least 3 weeks before eating. These will tenderize the longer you leave them in the jar. Spiced Pickled Limes Adapted from cookstr.com Ingredients 2½ cups olive oil 1 tbs. cumin seeds 1 tbs. black peppercorns 1 tbs. coriander seeds 1 tbs. crushed hot red pepper 10 limes, washed and cut into quarters 3 tbs. fine sea salt 3 garlic cloves, crushed 1 tbs. ground ginger A few whole cloves 2 bay leaves Heat the oil in a saucepan, then remove from heat and set aside to let cool completely. Crush the cumin seeds, peppercorns, and coriander seeds and hot pepper with a mortar and pestle. Put the limes in a bowl and sprinkle with the ground spices. Add the salt, garlic, ginger, cloves, and bay leaves and stir well. Let stand for 30 minutes. Divide the limes into hot jars and add cooled oil to cover. Cover each jar with cheesecloth. Place in a sunny place (or near a warm stove) Let the jars stand for 6 days, stirring each day. Put lids on the jars. Store in a cool, dark place for at least 4 weeks to develop the flavors and soften the rinds. Refrigerate after opening. These are good, but have what my friends have described as an “interesting” flavor. They would make a nice additive to cooking, maybe a garnish for a spicy dish. The longer you store them the softer the rinds get. Makes about 2 quarts. Garlic Pickled Roasted Peppers (Adapted from smittenkitchen.com) 2.5 c. white vinegar 3 c. water 2/3 c. sugar ¼ c. salt 10 bell peppers 4 cloves garlic Roast peppers until skin is bubbling and peppers are soft. Place peppers in a bowl or paper bag while still hot so that the skin gets soft and easy to remove. When they cool, they will be easier to peel. Boil vinegar, salt, sugar, and water until solids are dissolved. Tear peppers into strips and place into a container with a cover. Add garlic to the container. Cover with brine and place in refrigerator for at least 1 day. Warm peppers and brine together slowly but do not boil. Place into hot jars and seal. I also add the garlic into the jar. It makes the peppers very garlicky when you eat them and the garlic tastes good too. Marinated Roasted Peppers in Oil (Adapted from simplyrecipes.com) 4 lbs. peppers 1 c. lemon juice 2 c. white vinegar 1 c. olive oil 2 cloves garlic 1.5 tsp. salt Roast peppers until skin is bubbling and peppers are soft. Place peppers in a bowl or paper bag while still hot so that the skin gets soft and easy to remove. When they cool, they will be easier to peel. Heat lemon juice, vinegar, oil, garlic, and salt in a saucepan. Fill jars with peppers and cover with brine. Heat seal in boiling water for 5‐10 minutes. Freezer Pickles (Adapted from my grandmother’s recipe) 7 cups thinly sliced cucumbers 2 onions sliced 1 green pepper 2 c. sugar 1 c. white vinegar 1 tsp. salt 1 tsp. celery salt Slice all vegetables and place in a plastic container with a lid. Heat all other ingredients until sugar is dissolved. It is not necessary to boil this mixture, but heating it a little makes sure everything is dissolved. I add a little more celery salt because I like the taste. Cover the vegetables with the brine, seal the container and place in refrigerator for at least one day (you can go up to three days). Put in PLASTIC jars with lids. This is one of the few pickles that do not use glass jars. Plastic jars are less likely to break in the freezer. Leave at least ½ inch of space at the top because the mixture will expand when it freezes. Freeze until about a day before you want to use them. Thaw them in the refrigerator or on the counter. Keep refrigerated after opening. I have kept these in the freezer for over a year and for months in the refrigerator. They have a nice sweet flavor and taste great on spicy sausages.